“We’ve incorporated Japanese and Latin flavors and techniques,” says consulting chef Albert Diaz, former head chef of the acclaimed Zuma in Miami and London. “We’re sourcing a lot of local and natural ingredients.”

One of his favorites is roasted barbecue char sui pork buns ($10). “We make these in-house twice a day. So when we sell out, that’s it for the day,” he says.

These Miami-Dade County restaurants received 3.5- or 4-star reviews by SouthFlorida.com's dining critics.

He also prefers the spicy braised rabbit with noodles ($15). “I’m sure you won’t find this dish anywhere in the city,” Diaz says.

A green corner façade contrasts the red glow inside from a sea of hanging lanterns.

“We wanted to make it a Miami restaurant, so we used green from the palm trees, the color pink, and red from China,” Ramirez says.

Lunch and dinner are served daily, except Mondays, with brunch to come in 2018.